Thai Curried Clams and Chorizo
By Ming Tsai

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Not only do I look to the East and the West for sources of inspiration, I also look to the past for great ingredients about which we may have forgotten…like buttermilk, which used to be a staple in American kitchens. It’s not only a lighter alternative to cream, but also to Asian coconut milk, as I’ll show you today with my Thai Curried Clams and Chorizo. It’s a great one-pot-meal that features a clams and sausage combo that’s well-loved in both the East and West.

Serves 4

Ingredients
1 1/2 cups 1/4-inch-dice chorizo or 1/4 pound ground sausage
2 large leeks, white part julienned
2 pounds cockles or small littleneck clams, purged overnight in water/cornmeal/pinch of salt solution
3 tablespoons red Thai curry paste
1 cup white wine
1/2 cup buttermilk
Juice of 2 limes
2 cups cooked orzo
Kosher salt and freshly ground black pepper to taste
Canola oil

Directions
In a stock pot coated lightly with oil over medium-high heat, add chorizo, leeks, cockles (discard any open cockles), and curry paste, and sauté about 2 minutes, then season. Deglaze with wine and cover; cook for 6-8 minutes. Add buttermilk, lime juice, and orzo, stir to combine and check for seasoning. Serve, discarding any unopened cockles.

Drink recommendation
Chateau Villa Bel-Air Blanc, Bordeaux, France

Taste: Rich and complex with white fruit and caramel flavors.
Aroma: Honey mixed with smoky notes
60% Sauvignon Blanc, 40% Semillon

__________________________________________________________
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Italian-Style Corn
Lidia Bastianich

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America loves and is obsessed with corn, and I happen to have an Italian-American love affair with corn! When it’s in season, we do wild things with it on the menu at Felidia, my flagship restaurant in New York City.

I know you grill it, in and out of the husk, or boil it and simply dress with butter and salt.

But for an alternative, when a delicious pot of tomato sauce is perking on your stove, try plopping in some sweet ears of corn. The sauce will be sweeter and the ear of corn, tangier.

Directions
Just shuck the corn
Remove all the silk and rinse the ears
Drop them in the pot of tomato sauce
It’s in and out — 2 minutes will do

And what you’ve got is a delicious new way of eating corn, Italian style!

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Grilled Peppers
By Lidia Bastianich

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Peter Piper picked a peck of…delicious peppers!

When you go shopping at your local reputable market, get yourself some peppers especially when they are in season. They are delicious, colorful, plentiful, nutritious, and usually inexpensive in the summertime! So what do I do with them, you ask me? It’s simple!

Directions
Grill whole peppers over an open flame, turning periodically until all of the skin blisters.

Set them in a bowl, covered with plastic wrap and let cool.

Peel and scrape off all of the skin under gently running water. Remove the stems and seeds.

Take these delicious morsels and put them in a casserole dish with sliced garlic, olive oil, salt, and fresh or dry oregano. Let steep for half an hour, and when you are ready to serve, add a drizzle of vinegar.

Serve these delicious peppers like we do at my Lidia’s restaurants, as an appetizer, side dish, or sandwich stuffer. Now go pick your peppers!

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Smell Your Herbs
By Lidia Bastianich

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Wake up and smell your herbs.

Fresh herbs are simply wonderful. The use of fresh herbs has exploded in the American kitchen today. I recall that as a young apprentice in Italy at my aunt’s apron strings, for every herb we had in the garden there was a pot on the stove to match.

Some herbs are better to cook with, while others were better added at the end to finish a dish. For example rosemary, bay leaves, and thyme are mostly used in long cooking where their oils are extracted slowly.

Meanwhile sage, oregano, and marjoram need very little cooking time. And herbs such as basil, parsley, and mint are great to toss in at the end—just enough to release their refreshing aromas.

And if you have small children, a wonderful way to introduce them to these aromas is to gently crush the herbs in your hands and let them smell it.

I always did this with my children and grandchildren when they were very small. It’s a great way to get them excited about the world of herbs and food at an early age.

At New York’s Felidia and Becco in New York and Lidia’s Kansas City and Pittsburgh we actually do spring herb menus where all these wonderful ingredients are used.

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

German Potato Salad
By Lidia Bastianich

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Who doesn’t love a good potato salad? Well, here is my twist on the classic: Insalata Patate Tedesca. Serve it with a refreshing glass of Bastianich Rosatto. It’s the perfect pairing.

Recommended equipment
A heavy-bottomed skillet or sauté pan, 10-inch diameter; a large bowl for dressing, tossing, and serving.

Ingredients
2-½ pounds red potatoes
1 cup finely chopped scallions
¾ cup sweet pickles (about 4 ounces), coarsely chopped
2 teaspoons kosher salt
¼ cup extra-virgin olive oil
4 ounces slab bacon, cut in ½-inch pieces
3 tablespoons German-style mustard
1/3 cup red wine vinegar
1 tablespoon chopped fresh Italian parsley
Freshly ground black pepper to taste

Directions
Put whole, unpeeled potatoes into a pot with 2 to 3 quarts cold water, enough to cover them by a couple of inches. Bring the water to a gentle boil, and cook the potatoes until a knife blade pierces them easily to the center — but don’t let them overcook, split, or get mushy.

When done, drain the potatoes in a colander, peel them as soon as they’re cool enough to handle, and slice into 1-inch cubes. Immediately toss the warm cubes in a bowl with the chopped scallions and pickles and 1 teaspoon salt.

Meanwhile, put the olive oil and bacon pieces in the skillet, and set it over medium-high heat. Cook, stirring, until the bacon has rendered its fat and starts to crisp, 4 minutes or so.Whisk in the mustard and vinegar, and heat to a boil. Continue whisking until the dressing is smooth and emulsified, then pour it over the warm potatoes and toss. Sprinkle over it the chopped parsley, grinds of black pepper, and remaining teaspoon salt. Toss well, and serve right away.

___________________________________________________________
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia’s Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBH 44.

Wok Stirred Maitakes with Blood Oranges
By Ming Tsai

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One of the things I love best about cooking is beating the bushes for hidden treasures—ingredients that are unfamiliar or underutilized. Today I bring you two terrific ingredients that are now readily available in supermarkets across country, but you may not know how to use them: Maitake mushrooms and blood oranges. They go beautifully together in my Wok Stirred Maitakes with Blood Oranges- an all in one veggie dish you can use as an entr&3234;e or a side dish. Let’s get cooking.

Serves 4

Ingredients
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large head of white Maitake mushroom, florets broken off and stem julienned
2 tablespoons oyster sauce (can be vegetarian oyster sauce too)
5 blood oranges, segmented, 2 zested first, juice from supreming reserved
Chopped chives for garnish
House rice for serving (white/brown combo)
Canola oil
Kosher salt and freshly ground black pepper to taste

Directions
In a wok over medium-high heat lightly coated with oil, add garlic and ginger and saute. Add maitake stems and saute, adding florets a few moments after. Add oyster sauce and saute until cooked down. Add zest and deglaze with juice and orange segments. Check for flavor and season, if necessary. Serve on steamed house rice and garnish with chopped chives.

Drink pairings
Mas de la Dame Rose du Mas 2007
—Provence, France

Taste: Subtle flavors of fresh berries and fennel with a flowery finish
Aroma: Fresh strawberries, peaches and roses

—Pairs nicely with barbecue, pesto pasta, salads, fish and grilled meat.
—50% Grenache, 30% Syrah, 20% Cinsault
—Certified organic (Agriculture Biologique) by Qualite France

__________________________________________________________
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

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